Coquelet Basque Style

Quarter the onions. Cut peppers into quarters, remove seeds and white partitions and cut flesh into wide strips. Cut garlic into slices, bacon into strips.

Season the coquelet with salt and pepper. Heat the oil in a casserole and brown the coquelet well on all sides. Remove. Fry garlic, onions, peppers and bacon in the same oil, turning. Add the pelati with its juice and the wine, season with salt and pepper, add the coquelet. Cook on medium heat for 30 minutes without the lid and then for 15 minutes with the lid on.

Serve with: Rice mixed with roasted pine nuts.

Our tip: use a deliciously spicy bacon for a delicious touch!

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